Lemon Chicken Milanese
"This dish makes a quick, filling meal. Great served with rice or pasta. Enjoy!"
photo by DianaEatingRichly
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts, pounded thin
- salt and pepper
- 2⁄3 cup breadcrumbs
- 1⁄3 cup parmesan cheese
- 1⁄4 cup flat leaf parsley, chopped
- 1 egg, beaten
- 1⁄4 cup all-purpose flour
- 8 lemon wedges
- 1⁄4 cup vegetable oil
directions
- Season chicken with salt and pepper and set aside. Combine breadcrumbs, parmesan cheese, parsley, and salt and pepper to taste.
- Pour flour onto a plate and set aside. Do the same with eggs and then with breadcrumb mixture.
- Dredge chicken in flour and tap away excess. Dip chicken into egg. Cover chicken with breadcrumbs and press them inches.
- Heat oil in frying pan. Fry chicken on the first side for about 2 minutes, flip and fry for another 2 minutes. Repeat until chicken is browned and cooked through. If you've pounded the chicken thin enough, cooking time is greatly reduced.
- Once chicken is cooked, place on a paper towel-lined plate in order to absorb excess oil.
- Serve with a squeeze of lemon and additional lemon wedges.
Questions & Replies
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What was the full cook time after pounding breasts thin? -
Has anyone tried this recipe in an air fryer? If so, advice? TIA.
Reviews
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Excellent flavor combination. Made as directed except used whole wheat flour instead of the all purpose flour. Loved the lemon. Served with sweet potato and salad. Thanks. Made for Best of 2011 :) -
Fried chicken with lemon wedges on the side is not "lemon chicken." Was something left out? -
Followed the recipe exactly. Winner! Winner! Simple to make and the family loved it. Will definitely do this again. -
Fantastic chicken! I used chicken breast cutlets and panko bread crumbs. Loved the lemon flavor and had dinner ready in no time. Will make this again! Thank you Nif for sharing with us. Made and reviewed for Susie's World Tour 2019 - Italy. -
I was so pleasantly surprised by how great this tasted with the lemon juice squeezed over it! And it was so quick to make that I know I'll be making it again. Followed the recipe exactly and wouldn't change a thing! Thanks for sharing.
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Tweaks
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This is similar to a recipe my mom used. She would pound the chicken breasts; squeeze a generous amount of lemon juice over both sides of each breast; salt and pepper breasts. Then dredge in an equal measure of flour to grated parmesan and fry. If you don't have eggs or panko on hand you may want to try this version. -
I'll suggest one tweak that I started using after being disappointed that my fried dishes weren't coming out crispy using breadcrumbs. The breadcrumbs weren't able to stand up to the heat and oil and the dish was often soggy. Now, I use panko and the fried dishes are unbelievably crispy every time!! Though it does come in flavored varieties, I prefer the plain panko which doesn't interfere with the original taste of the dish. Try panko and I bet you'll never go back to breadcrumbs. -
It was really great din't expect it to turn this magnificent
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Excellent flavor combination. Made as directed except used whole wheat flour instead of the all purpose flour. Loved the lemon. Served with sweet potato and salad. Thanks. Made for Best of 2011 :)
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
